Homemade Caramels

They are really rich, creamy and yummy - they'll keep for up to 3 weeks and then the sugar starts to crystallize.  Do not try to make these low in fat - they are not the same.


  • 2 1/4 C Brown Sugar
  • 1 C Butter
  • 1/4 tsp. Salt
  • 1 C Light Corn Syrup
  • 1 can 14 oz. sweetened condensed milk
  • 1 tsp Vanilla

Bake ware/Utensils

  • Low aluminum or baking pan 9x9x2 inch (they have cheap ones at grocery stores)
  • Candy thermometer (digital works best and is cheap at target)
  • Wooden Spoon is a must
  • Sauce Pan


  • Melt Butter, add sugar, salt syrup.
  • Cook on Med-High heat stirring constantly (must use a wooden spoon)
  • Slowly stir in can of milk
  • Cook until temp hits 245
  • Remove from heat
  • Stir in Vanilla (it will sizzle - don't worry about it)
  • Pour into a pan either buttered or lined with parchment paper and buttered.
  • Cool 4-5 hours
  • Pull the caramel out of the low pan and put onto parchment
  • Using kitchen shears just cut into little squares
  • Wrap in parchment or wax paper, twisting at each end

1 batch makes about 100-200 depending on how you wrap them.


KM’s Modifications

  • I use a 10x15x1 cookie pan and cut into rectangles about ¾”x1 ½“
  • I line the pan with aluminum foil then buttered wax paper instead of parchment paper—I couldn’t get the caramel off the parchment and the caramel is incredibly hot when you pour it, so it melted the wax off the paper into my pans.
  • Instead of cooling for 4-5 hours at room temperature, I place the pan in the fridge for about an hour
  • I store our caramels in the fridge because they are very chewy


**if your batch turns out too thin - use it as caramel sauce on ice cream**